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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse, and chop mushrooms, discarding any stems. Remove and discard stems and gills from portobello mushrooms; chop caps.

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  • In a stockpot or 8-quart Dutch oven cook onion and garlic in hot oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir 2 minutes. Add shiitake, portobello, and button mushrooms; cook and stir 2 to 3 minutes more. Add broth; bring to boiling; reduce heat. Simmer, covered, 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).

  • Use an immersion blender to blend soup until smooth (or cool slightly; in a blender or food processor carefully blend soup, in batches, covering opening in lid with a towel). Season to taste with salt and pepper. If desired, top servings with snipped parsley and/or sour cream.

Tips

Ladle cooled soup into shallow freezer containers leaving a 1/2-inch headspace. Seal, label, and freeze up to 3 months. To serve, thaw soup in container 1 to 2 days in the refrigerator. To serve, heat thawed soup on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove soup to a microwave-safe bowl. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)

Nutrition Facts

106 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 5 mg cholesterol; 704 mg sodium. 385 mg potassium; 14 g carbohydrates; 2 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 105 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 1 mg iron;

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